Passion café liégeois Passion café liégeois Passion fruit emphasises the red berry notes of an Espresso Grand Cru. Coffee ice cream adds a final touch to this sacred union. 3.8

Passion café liégeois

Passion fruit emphasises the red berry notes of an Espresso Grand Cru. Coffee ice cream adds a final touch to this sacred union.

Preparation

  • Pour 1 teaspoon of passion fruit syrup to the milk
  • Pour the milk in the Aeroccino or use the steampipe of your Nespresso machine
  • Place the scoops of ice cream into a tall glass
  • Prepare a capsule of either Rosabaya de Colombia or Decaffeinato Intenso Grand Cru in espresso (40 ml / 1.5 oz) directly on the ice cream
  • Add the milkfroth
  • Top with the rest of the passion fruit syrup, garnish with a sprig of lemon verbena or with passion fruit seeds
  • Taste without mixing the layers.

Accessories for this recipe

Ritual Recipe Spoon
Ritual Recipe

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Characteristics

Medium
Difficulty
Medium
Preparation
PT20M12 min.
Material
1 tall recipe glass (350 ml/12 oz)
1 Aeroccino milk frother or your Nespresso machine's steam nozzle
Ritual Recipe
Ritual Recipe Spoon
Origin
Switzerland

Ingredients

  • 1 capsule of either Rosabaya de Colombia (40 ml, 1.5oz) or Decaffeinato Intenso Grand Cru
  • 2 scoops of coffee ice cream
  • 100 ml / 3.5 oz of cold milk
  • 1 tablespoon of passion fruit syrup
  • Decoration: 1 , 2 passion fruit seeds or sprig of lemon verbena (herb luisa)
<em>Decaffeinato Intenso</em>
Decaffeinato Intenso
Intensity : 7
Order
<em>Rosabaya <small>de Colombia</small></em>
Rosabaya de Colombia
Intensity : 6
Order